Whenever we are in town and close to one of the restaurants that uses our beef we absolutely have to go and try it.  The hero chefs have made the effort to seek out farms and farmers from which to source product directly.  Over the years we have developed some great relationships and friendships with these guys.  It is such a privilege get to know chefs who make food an art.  It is a thrill to see, smell, taste the efforts of their art in the preparation of what we have raised.  It reminds us that what we do it not simply produce livestock but we produce food that is part of an incredible eating experience.  It humbles us to see the full circle from farm to table, especially a table other than my own.

We had never eaten at YaYa’s before and were full of anticipation.  First off it was a thumbs up when the restaurant proudly displayed a sign on the front of their building, YaYa’s Buy Fresh Buy Local and the names of the farms from which they purchase product.  This idea and philosophy carried through to the menu which offered a bit of information about the farms, proud to see Rain Crow Ranch American Grassfed Beef there.

The atmosphere at YaYa’s was an upbeat casual, the crowd and activity pretty vibrant on a Saturday night.  They were very busy and glad that we had made reservations.  As is a habit with my husband when we go to a restaurant that uses our beef and they do not know us he innocently inquires of the waiter about selections on the menu that feature our beef.  He wants to hear what they have to say and how well they handle questions.  (Mark likes to play games with people.) Darrell did a great job and told the story of our beef beautifully.  We of course introduced ourselves and made a great new friend.  Later in the meal, Chef Rob Uyemura came out for a chat and what an honor it was to meet him. 

There were two selections on the menu tonight that use our beef.  One was a Hickory grilled flank steak, fresh corn sauté, okra, white cheddar-chile polenta, and sorghum steak glaze. The other was beef tenderloin, potato puree, seasonal vegetables, cracked black pepper gorgonzola Chianti sauce.  Both were fantastic.  Should I admit I am also a little bias?  No, it was really really good.

Thank you Chef Rob and YaYa’s for a great evening.

The goal of the event was to provide a learning opportunity and with that opportunity to connect restaurants and food professionals directly with producers and distributors in the creation of a more efficient and affordable supply chain for sustainable meat in Chicago. State of the Plate laid a foundation for building a bridge from the farm to the table that not only educates but creates real solutions to the sustainable supply issues.

Goals accomplished included the discovery of the differences between the industrial farm and sustainably raised systems for producing meat and their impact on public health and the environment.  Presented were ranchers and distributors that supply Chicago with verified sustainable meat products of which Rain Crow Ranch/American Grassfed Beef is one.

In addition, the event allowed attendees to taste and compare industrial and sustainably farmed meat from the participating ranches and companies that sell in Chicago.  Armed with 50 8oz patties of our grassfed beef the burgers were prepared by the Robert Morris Culinary School students and chefs.  These folks kept a steady supply of fresh warm grassfed burgers coming out of the kitchen to be sampled.

Keynote speakers included Robert Kenner, writer, producer, and director of Food, Inc.  Food, Inc is one of the top 25 grossing theatrical documentaries of all time, selling nearly 500,000 DVDs.  The movie received widespread critical acclaim, dozens of awards and nominations and has influenced current food policy decisions.  One of my personal highlights of the event was having dinner with Robert along with Troy Roush and Carol Morrison, farmer heroes who took the risk and talked to the cameras in Food, Inc.  http://robertkennerfilms.com/films/files/detail_current.php

The other keynote speaker was Fedele Bauccio, founder of Bon Appétit Management Co.  One of the first food service industry professionals who made the effort to source fresh, made-from-scratch, local and sustainable foods to the contract market.  http://www.bamco.com/page/59/fedele-bauccio.htm.

We offer many thanks to the planners and sponsors who allowed us an opportunity to speak on a panel that educated and answered questions about that which we have a passion – our grassfed beef.

The event was put together by The Chicago Restaurant Co-op and associated steering committee. It was the brain-child of Dan Rosenthal, President of The Rosenthal Group, cofounder and chairman of The Green Chicago Restaurant Co-op.  Other members of the steering committee included Christopher Koetke, Vice President of Culinary Arts at Kendal College; David Rand, Director Farmers Market Coalition and Farm Forager, Green City Market; Chef Bruce Sherman, President Chefs Collaborative, Chef of North Pond Restaurant; Jim Slama, Founder and President, Family Farmed.org and Kerri McClimen, Pew Campaign on Human Health and Industrial Farming.  This group did a wonderful job of pulling the event together to make it top notch.

Sponsors included The Green Chicago Restaurant Co-op, Family Farmed.org, Animal Welfare Approved, Bon Appétit Mgmt. Co., Kendall College, Chicago Dept. of Environment, Robert Morris University, Kimpton Hotel and Restaurants, edible Chicago, and others.

Read more and look at conference pictures at http://stateoftheplate2010.com .

Food Network chef Marc Bynum joined with Rain Crow Ranch/ American Grassfed Beef to wow a packed crowd at Taste of St. Louis this weekend.  Chef Marc is thoroughly delightful and entertaining as he cooks.  Filled with energy as he prepared our bone in rib eye he explained how, “the food talks to me and I listen.”

 In this case listening was watching him prepare a rib eye loin as he frenched the bones and then cut into steaks.   When you “French” a bone you cut away the meat from the end of the rib bone leaving that part of the bone exposed.  Chef Marc explained that he much prefers to use bone in meat as it has better flavor and juiciness.  The “french” part contributes a nice esthetic look.

The beef was beautiful.  Of course in my eyes I feel the pride of a producer looking on the fruition of a long patient toil for a magnum opus.  Well marbled for grassfed the cut promised to be a real tasting experience.  It was exciting to have Chef Marc work his culinary magic to simply dress the beef with freshly ground salt and pepper.

He seared the thick cuts of french boned rib eye on both sides of a hot skillet then removed to finish slowly in a warm oven.  The flavor of great beef should never be covered up with lots of seasoning and sauces and it is totally taboo at our house to think of the blasphemy of A1 or catsup.

 This tasting experience was in progress for over 2 years, handled with care, pampered with the highest quality chain of forage available, and carefully processed to bring this beef to this time in the spotlight.  To take pride in the beef we produce is why we have on our label, “Raised with Pride on Rain Crow Ranch, an American Family Farm.”  It is for this reason that many consumers today are seeking products produced with care and pride on smaller-scale family farms.

Chef Marc is a new upcoming chef that has gained some amount of spotlight through his participation in the Food Network show,Chopped. 

Chef Marc flew in from Long Island and met with our family who traveled up from the farm to bring the grassfed beef and smoked bacon that he would be using in his demonstrations and competition.  It was our great pleasure to spend some time with this chef who not only is a great culinary artist but a man with a message and a platform.

Chef Marc tells how he battled many things in his teen years until he found his way when he was introduced to the art of food.  Creating something good from raw materials gave him a sense of empowerment and accomplishment that carved out his life and fueled his passion. 

Chef Marc’s focus is to touch this generation of neglected young people. He stands as an aggressive participant in the fight against childhood obesity and teenage depression. His labor and his joy are to teach children and adults the lessons he received through thoughtful culinary practice. His hope is to show others that if you follow your dreams and work hard, then you can be successful.  He is a great motivational speaker as well as exceptional cook.

It is almost dark as we finish building the mound that covers a pit of glowing volcanic rock and coals from hickory wood. Deep in the mound is a savory treasure of seasoned beef that will spend the night being steamed and smoked.

 It is to be the feast for the celebration of spring as it is our first outside cooking. It is also the birthday of our son, Logan, who is turning 16. Our family has gathered and we have a crowd of about 15. While waiting for the hickory wood to burn into coals we roast hot dogs and fish in the pond.

 Barbacoa is a traditional cooking technique that migrated out of the Caribbean and into other languages and cultures but especially that of Mexico. This traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole sheep, goat or cow head) with a pot underneath it, so that the juices can make a hearty broth.

 The meat is covered with maguey cactus or banana leaves and left to cook in the earthen oven overnight or for about 12 hours. Barbacoa is one of the most mysterious and obsessed-over pieces of Mexican cuisine.

 Throughout Mexico, barbacoa varies by region. In the far north, cow head predominates. Barbacoa makers use goat in the area around Monterrey. Pig is served in the Yucatan, and sheep in Hidalgo. What unites the various barbacoas is the cooking method, developed by the Chichimeca Indians of northern Mexico.

 We began the process by building a fire in the pit. This takes about five or six hours for the coals to be right. Starting in the afternoon we combine this job with checking out the fish situation. It is great fun in the spring to catch fish from the stocked pond. We have a small boat that allows you to get on the water and fish.

 Nothing in the world seems to impart such a peaceful surrounding as the afternoon sun, the water, grass and trees. The busy day and all the rush simply fall aside. Since we work on the fire in the afternoon we usually combine the fire with roasting hot dogs and making smores.

 We season the meat with our own version of a barbacoa marinade. Utilizing the Mexican flare we combine onions, peppers, tomatoes, garlic, cilantro, oregano, cumin, salt and pepper with chicken broth, red wine and olive oil. We allow the meat to sit in this mixture for several hours or most of the day.

 Traditionally, the head of a cow or goat meat is then wrapped in maguey or banana leaves. We prefer a more American fare and use chuck, brisket, and cheek meat. Since the southern Ozarks do not have a supply of banana leaves we end up wrapping the meat in foil and then moistened burlap sacks.

 A cauldron of hot water is placed in the pit which is about 3 feet deep with hot coals and lava rock in the bottom. A grill is put on top of the cauldron and the meat is placed there. The pit is then sealed and covered with damp earth.

 The next morning it is with a great sense of anticipation that we go back to the pit and open the treasure. The beef is opened and “pulled” into pieces. This meat is then used along with rice, beans and the trimmings to either eat with tortillas or over the rice and beans.

 Traditions are what builds families and this tradition borrowed from Mexico has become a favorite right of passage from winter into spring or just anytime you want to celebrate.

When we travel we are huge fans of local eating and love to discover chefs who create seasonal menus sourcing product from their local farms. Our farm works with some great chefs that take our beef and work their magic with amazing results. When on the road we love to especially seek out burger joints. In fact we consider ourselves to be somewhat expert burger connoisseurs.

 Our expert credentials come not from raising beef as much as from having 6 kids that over the years have eaten a mountain of burgers – literally. Considering the all-American burger a staple of any balanced diet we have prepared our share of the meal between two buns. From the elegance of Telepan in Manhattan to the farm atmosphere of our local diner, Pie Bird’s, our beef is a part of this American tradition and we are proud that it is.

At the same time when we are on the road we love to discover local diners and dives (yes, we do watch the show with that same name). Our favorites tend to be those places that have been in business for 40-50 years, flipping burgers and serving up handmade fries. We figure that in the world of fast food whatever it takes for a small family owned restaurant to have stuck it out and still be in business that long (usually through many generations) they must be doing something right.

If we are in a new city and find a restaurant using grassfed beef then it becomes a “must do” meal. Such was the case in our recent trip through Atlanta. Our friend and webmaster, BJ, told us about a new burger place called, Flip Burger a burger boutique. Naturally we had to go and see for ourselves.

Flip Burger was a stand alone building in the north part of Atlanta it had the bright, bold colors and modern appearance almost of fast food but when you walk in the cool, jazzy style has the refined uptown look of a hip bar. We gathered into a white, cozy leather circular booth at about 2 pm for a late lunch. The simple and yet fresh menu was mainly burgers, fries and milkshakes.

 We loved the names of the burgers like Farm Burger and the Butcher’s Cut which were our selections. The butcher cut featured fine dining between two buns (bakery fresh) just like they describe themselves on their website www.flipburgerboutique.com. It paired a wonderfully prepared grassfed beef burger with caramelized onion, blue cheese, red wine jam.

 The farm burger was again grassfed beef this time with smoked mayo, heirloom tomatoes, local lettuce, grilled Vidalia onion, and b&b pickles. The onion rings and handmade fries on the side completed an awesome meal. The chef at Flip Burger is Richard Blais who has taken the all- American icon and made it an uptown gourmet experience. Our congratulations on an excellent job!

We asked our server where the restaurant got their grassfed beef. Good burger but it would be totally disappointing to find it was supplied by off-shore beef from somewhere like Uraguay who ships into the USA container loads of trim for a cheap grassfed grind. She explained that no, it came from a local grassfed farm. This delighted us, our meal satisfied us and all is well in farmville.

Mr.Petrini has tried to demonstrate that we have a choice when it comes to food.  We do not have to settle for the drab and unhealthy fare of fast food restaurants. The slow food movement’s mission is to show us that we can take the time to enjoy the pleasures of food.

What does the slow food movement have to do with grass farming and finishing beef cattle? Lots. Up until the 1940’s all cattle were raised the way it was intended, that is on grass and forages.  After WWII there began a surplus of corn and in an effort to deal with that surplus they began feeding it to cattle. Over time it was discovered that this could speed up the process of getting a beef animal to finishing weight.  Behold, feedlots were born. Synthetic hormones and various chemical feed additives added even more speed.Though the animal’s health suffered antibiotics were introduced to keep them going.  In this artificial environment beef became less wholesome. Grass-fed beef is a return to the basics and reconnection with the way things should be done.
The driving philosophy of the slow food movement is that the enjoyment of wholesome food is essential to the pursuit of happiness.  They are striving to resurrect the kitchen and the dinner table as centers of pleasure, culture and community.  Grass-fed beef producers are trying to resurrect sustainable livestock management for the benefit of the animal, the consumer, the environment, and the family farm.

The slow food movement seeks to preserve a region’s cuisine and the associated food plants and seeds along with domestic animals and farming methods of that region. In the US, members of the slow food movement would seek to preserve the spice of Cajun cooking, the smoky flavor of wild salmon from the west coast and the fresh flavor of crabs caught in the Chesapeake Bay. They support the efforts of grass farmers in producing beef that is healthy, juicy and a delight to the table. They support the purity of organic food, diverse animal breeds and heirloom varieties of fruits and vegetables along with regionally produced farmhouse cheeses.According to the slow food movement the standardization of food varieties has lead to the extinction of thousands of different varieties of food.

The slow food movement supports many programs around the world.They have started seed banks to preserve native varieties.They support the preservation and promotion of local and traditional food product and preparation know-how.This is the kind of knowledge that has traditionally been passed down through the generations. The slow food movement organizes celebrations of local cuisine within the region of production.

They have been instrumental in promoting and organizing small-scale abatoirs.The largest slaughter and packing plants handle over 1 million animals each year. At over 400 animals per hour this approaches a factory assembly line of unskilled laborers.  If there is contamination in one of the large plants the impact to the food supply is great. The integration of today’s livestock industry is approaching a monopoly situation where the top retailers own the feedlots, who own the factory farms where the cattle are produced.  For small, local, niche producers to market direct to the consumer the weak link in the chain is harvesting and processing. For sustainable livestock agriculture to take root then these small processing plants must be sustained.

The slow food movement supports consumer education programs on how food should taste, the risks of a fast food diet, the risks associated with agribusiness and factory farms as well as the risk of reliance on too few food varieities.

The slow food movement is also involved in a number of political programs to support family farms and organic farms. They are involved in lobbying against the genetic modification of foodstuffs and against the use of pesticides.

The slow food philosophy seeks to keep alive authentic culinary traditions all over the world. They also seek to conserve the world’s quality of food and wine.

Slow food seeks to defend the biodiversity of the food supply.  Members of the slow food movement spread the gospel of excellent food at consumer events in communities all over the world.

Slow Food USA has approximately 12,000 members organized into 140 local chapters. They are active in 50 countries and have over 80,000 members and supporters worldwide.

The slow food movement has a goal of stopping the loss of food product diversity.  Up to 75% of European food product diversity has been lost since 1900 and over 90% of American food product diversity has been lost in the same time period.  Additionally, 33% of livestock varieties have disappeared or are near disappearing.  In the last century 30,000 vegetable varieties have become extinct and one more is lost every six hours.

We want to extend the kind of attention that environmentalism has dedicated to the panda and the tiger, to domesticated plants and animals, says Carlo Petrini, the movement’s founder.  A hundred years ago, people ate between one hundred and a hundred and twenty different species of food. Now our diet is made up of at most ten or twelve species.

In some cases, globalization may actually help. These days you can buy everything from coffee to honey, produced by small farms, over the Internet.

At the very least by supporting the slow food movement you will realize one major benefit: the slower you eat your food the less you will eat resulting in the consumption of fewer calories.